I want to add some chopped strawberries to my vanilla cake batter. I’m guessing that would mean a longer baking time at a lower temperature? Do I have to make any other adjustments (reduce the liquid in the recipe, etc.)?
i had to post this recipe from the garden of vegan, because i have been making&craving it nonstop. from pg103
hot artichoke bake "this delectable recipe will have you reaching for more, but make sure to grab a new chip, don't double dip!" 2 6-oz jars of artichoke hearts (i use one 13.something-oz can (wholefoods 365 brand)), drained and roughly chopped 1/2 cup faux-mayonnaise 1/2 cup non-dairy cream cheese 1/4 tsp salt 1/4 tsp black pepper 4 tblsp soy Parmesan cheese.
Preheat oven to 350°. In a large bowl, combine the artichoke hearts, mayonnaise, cream cheese, salt, pepper, and 2 tblsp of soy Parmesan. Mix together well and spoon into an 8 x 8-inch baking dish (i use a 600ml pyrex baking dish. it is smaller and looks much nicer). Sprinkle top with remaining soy Parmesan and bake for 25 to 30 minutes or until top begins to brown.
I hope this isn't too silly, but I have a question about tofurkey. I'm using the recipe from How It All Vegan, and I have a really basic query. It says to marinate for an hour or more and then to bake it--am I supposed to bake it while still in the marinade or remove it from the marinade pan and bake it on something else? Thanks in advance for your help!
1 T olive oil 1 large onion chopped 2 cloves of garlic chopped 1 t of curry powder (I used more and I added some extra turmeric) 6 medium carrots, roughly chopped 4 large sticks of celery, cut into pieces 4 C of water seasalt to tast (I also added a bit of fresh thyme and cilantro from my garden right at the end of cooking)
Fry tht onion and garlic in the oil for a few minutes and then add the curry powder and stir to release the flavours. Add the carrots, celery, and water and cook gently until the vegetables are tender (I cooked it for about an hour). Whizz up in a blender/food procesor until smooth and add salt.
Alright, I have tofu. I want some nice and SUPER spicy tofu. I was looking around the memories for thai food... but I couldn't find anything that seemed spicy enough. I have tons of kinds of peppers...including habenero. So give me your tried-and-true recipes for anything that's spicy and hot and involves tofu!
Current Music:No Time For Breaking Up...Jens Lekman
i just made this yesterday... i wasnt at home so i didnt have a camera to take pics or anything but its still good :) it doesnt have exsact measurments, as i was just messing around...
crispy fried tofu
one block extra firm tofu corn meal any spices or herbs you like (i used basil leaves, thyme, garlic salt, soul food seasoning which is basically salt, pepper, paprika and garlic, salt, and ground pepper) olive oil
cut tofu into slices, mix corn meal and spices in a bowl, coat tofu slices with mix and then fry in pan with olive oil, flip slices when brown, place on plate with paper towel (to soak up the excess oil) let cool, and enjoy :)
I got tired of shelling out money for boxed tofu scramble seasoning, but I was also tired of throwing stuff together each time, only to find it wasn't what I wanted.
Time to make my own mix! Here's what I came up with to emulate the Fantastic Foods brand mix (this amount is a little more than I needed to season a pound of tofu with roughly an equal amount of vegetables):
1 Tbsp. no-salt herb/spice blend* 2 Tbsp. nutritional yeast (small flake--use more if you're using large flake) 1 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. turmeric (this makes it fairly light, as I like it--add more if you want more yellow color/bitter flavor) 1 tsp. salt
Shake everything up in a little jar and sprinkle it into your scramble until it tastes right. Add something hot if you're sassy like that.
* I used Mrs. Dash original blend, which I can't recommend for this purpose because of the citrus peel that's in there (doesn't do it for me in a scramble). Maybe her onion & herb blend or another brand entirely? I'd love to hear anyone's recommendations since this one definitely didn't have the flavor I was going for.
I figure I'll tweak this recipe a little more and then make a big batch to keep on hand and use as needed.
Thanks for the advice on layering chocolate and peanut butter fudge. I didn't trust my marbelizing skills, so I made the peanut butter recipe first, let it firm for about 15 minutes in the fridge and then poured the chocolate recipe on top. It was yummy, but now my stomach feels sick from a weekend of too much fudge! I'm forcing my boyfriend to take the remaining fudge to work tomorrow so that we don't eat the rest :)
Okay, sooooo.... barbeque season is upon us again! I just wanted to share this quick idea for barbeque food (good for camping too!) that is always a HUGE hit, with people begging for more! It's not an exact science, so feel free to experiment with amounts and ingredients!
Barbeque onions! Ingredients: sm-med onions, as many as you like, peeled Vegan margerine Bouillion powder/cubes balsamic vinegar
1)Cut off the top 1/3 of the onion. Save the top!
2)With a small knife, cut out the middle layers of the onion, leaving a cavity so that you have what sort of looks like an onion cup. Don't cut too many layers out, just enough to hold about 2-4TB of filling, depending on how big your onion is. Set the onion innards (lol) aside.
3)Add about 1.5TB of margerine (or balsamic, or both!), 1/2 to 3/4 of a stock cube or about 1tsp of powder (use your judgement). A good rule of thumb for this bit is that the fillings should fill the cavity.
4)Replace the top of the onion and wrap very very tightly in foil (you don't want any of those lovely juices to escape!). (At this point, you can use the part you cut out in a foil packet with other veggies on the BBQ. I reccomend BBQing them in italian dressing!)
5)Toss it onto the grill and barbeque until it's tender when you poke the foil with your finger
6) Open it up, reserving the juices in the serving bowl and cut into chunks. Voila!
Some other ideas for fillings/seasonings: *toss in a clove of roasted or unroasted garlic! *try a tiny bit of Marmite (yeast extract)instead of balsamic *Braggs instead of balsamic *red wine! *Italian dressing *lemon-pepper seasoning *pretty much anything you want!
If anyone makes this, let me know what you thought!
The blood oranges were getting soft (ooh, I like that line), so I added them to the latest batch of jelly. They don't give up much juice, but what they do give is shockingly red. The jelly is now the color of -- gosh, it's not quite red, but it's redder than pink. Anyway, it's gorgeous. Thanks to loracs for guiding me through the darkness with a flashlight to pillage her citrus trees.
This jellymaking thing is addictive. So fun and easy, especially with the inversion method.